Mexicorn Rotel Dip

Ingredients:

• 1 can (11 oz) Mexicorn, drained
• 1 can (10 oz) Rotel tomatoes with green chilies, undrained
• 8 oz cream cheese, softened and cubed
• 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• ¼ cup sour cream (optional, for extra creaminess)
• Salt and black pepper, to taste

Instructions:

1. Combine ingredients:
   In a medium saucepan over medium heat, combine Mexicorn, Rotel, and cream cheese. Stir until the cream cheese begins to melt.
2. Add cheese:
   Stir in shredded cheddar and mix until fully melted and smooth.
3. Season:
   Taste and add a little salt and black pepper if needed.
4. Serve:
   Transfer to a serving bowl or a slow cooker on the “warm” setting to keep it hot.

Serving Suggestions:

Serve warm with tortilla chips, pita chips, or fresh veggie sticks.
Also great as a topping for baked potatoes, nachos, or tacos.